Banana Raspberry Oatmeal Cookies

Banana Raspberry Oatmeal Cookies

What to do when you have leftover raspberries in your fridge? WHIP UP some oatmeal cookies. These banana raspberry oatmeal cookies are gluten free, dairy-free and contain no eggs or refined sugar. AND THEY ARE SO GOOD, I swear. Not to mention, they are so pretty, almost too pretty to devour, but really… you will end up giving into the temptation because your kitchen will smell like heaven.

P.S. You could defs. substitute the raspberries for blueberries, blackberries or strawberries if that’s what you have in your fridge (I did tell you guys I absolutely HATE wasting food, so please, use your berries wisely).

The recipe will give you approximately 14 cookies. It all depends how big you make ’em – I used a 1/4 cup measuring cup and then rolled them into balls and flattened them on my baking sheet and the dough gave me 14 perfectly sized cookies.

Now, without further ado, here are the ingredients you will need to create these babies:


  • 2 medium mashed bananas (Mash them in a separate bowl before you add them to your recipe);
  • 1/2 tsp. of organic pure vanilla extract (As always, I used Simply Organic, but you can use any store-bought brand. P.S. Don’t mind the stains on my bottle of vanilla extract… I think it MIGHT just be a sign that I use it too much, but whatevz, who’s judging, right?);


  • 1/2 tsp. of cinnamon (spice that sh*t up);
  • 2 tbsp. of whole ground flaxseed meal (I used Bob’s Red Mill, which I am OBSESSED with, but Nature’s Path also makes a great one, and I am sure you can find tons of other brands at your local supermarket). What is flaxseed meal, you ask? Essentially, it’s the sh*t. No, but really, it gives a perfect nutty flavour to any recipe and has tons of omega-3 fatty acids, 3g of protein & 3g of fibre per 2 tbsp. serving, plus you do not even feel it’s there, so really, can you go wrong? I add it to a lot of my recipes & always put it in my overnight oats.
  • 1 1/2 cups of gluten-free rolled oats (I used Only Oats, but Bob’s Red Mill makes great ones too & you can also just use regular oats if you don’t have gluten concerns);
  • 3 tbsp. of MY BELOVED FAVOURITE coconut oil (I use Nutiva Organic Coconut Oil. I also have the Naked Coconuts one, which I love too but I prefer the Nutiva one when I bake. If you don’t have coconut oil in your pantry, you can totally use butter since both coconut oil & butter are solid at room temperature);
  • 1 cup of raspberries (or any other berry);
  • 1/4 cup of dried cranberries (you can substitute the cranberries for raisins, chocolate chips, coconut flakes, walnuts or any other type of nut – LET YOUR MIND RUN WILD, PEOPLE).

NOW, to bake these babes:

(1) Preheat your oven to 350;

(2) Peel & mash your bananas in a large separate bowl. Once they’re mashed, add the vanilla, cinnamon, flaxseed meal;


(3) Fold in the cranberries (or any other mix-in you chose to add);


(4) Add the oats & the coconut oil (or butter);


(5) Once fully mixed, gently fold the raspberries into the mixture (Don’t go too wild with that wooden spoon or spatula cause you’ll end up turning part of your batter into a pink raspberries mash… and well, that isn’t the goal here, #sorrynotsorry);


(5) Line your baking sheet with parchment paper and scoop approximately 1/4 cup of batter down for each cookie (you can make them smaller or bigger based on your preference, but I take zero liability if they don’t bake the same way if you don’t follow my instructions!!). Gently press down each cookie & flatten slightly.

(6) Bake these babes for 15-20 minutes or until golden brown. I baked them for 15 minutes & they still weren’t ready at that point so I added another 3 minutes and they came out perfectly, but everyone’s oven is different, so make sure you keep an eye on them!


(I swear, the smell in your kitchen when these are baking will KILL you, like literally).

(7) Cool them on a wire rack and store them in a tupperware container in the fridge. They will last about a week, SO EAT UP. Oh and… before eating them, please take my advice and heat them in a toaster oven for a few minutes… you’ll thank me later, promise. #NOMZZZZ.

Nutrition Facts (per 41g serving, aka ONE DELICIOUS COOKIE): Calories: 77 (But I swear), Fat: 1g, Carbs: 15g, Protein: 2g, Sodium: 4mg, Fibre: 3g (THANK ME LATER), Sugar: 3g.


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